Pintxos: Zucchini Cream with Crawfish

4 pinchos

Ingredient Amount
Zucchini, diced finely 3/4 cup
Crawfish, chopped 2 each
Cream cheese 3 Tbs.
Cream 1 cup
Ham, thinly sliced 1 slice
Chinese soup spoons 4 each


  1. Sauté zucchini in butter until soft, about 10 minutes. Add the cream and the cheese, cook 5 minutes.
  2. Add crawfish and ham, cook 2 minutes.

Additional tips

Recipe credit: Chef Patxi Bergara of Bergara Bar in San Sebastian, Spain

© 2018 The Culinary Institute of America